Rolo Cookies!
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Large, gooey and delicious caramel rolo cookies stuffed with chocolate chips and as many rolos as possible!
I love Rolos!
For those of you who don’t know, Rolos are a big thing in my life. I wouldn’t say they are my favourite chocolate sweet or anything, but… I named my dog after the sweet… Some people might think that its a little weird if it isn’t my favourite sweet, but he was a golden retriever!
My Rolo cheesecake is the recipe that sorta made my blog what it is today after going semi-sorta-slightly-viral on Facebook a couple of years ago, and Rolo (the dog) is caramel coloured. It fit, we went with it, and I have no regrets of basically naming my dog after a cheesecake, but hey ho.
Rolo recipes
The thing is, I get SO MANY REQUESTS for more and more Rolo recipes as some of my most popular and best-looking desserts are all Rolo based! Something about them makes people go a little bit wild, so I thought I would give you another that you will all hopefully love just as much.
My no-bake caramel Rolo cheesecake is the big hitter, and then my no-bake Rolo tart and my Rolo cookie bars are just as many favourites. Every time I share one, my messages fill up asking for more, so these cookies felt like a very natural next step. I was also very much in a cookie mood, which helped.
Recipe adaptation
It is basically a recipe that is tried and tested as I have used it in other recipes such as my white chocolate & raspberry cookies for example, and why mess with a working recipe? I will admit that in the cookies that have been photographed, I didn’t have any light brown sugar so I used all Granulated which is why they look a little anaemic… but trust me, they were still delicious.
I made these a few times for utterly necessary testing… obviously… and they were all demolished Every. Single. Time. and I am proud of that. They do semi-explode in the oven sometimes, but you know what? That suits this type of cookie very well.
Homemade vs supermarket
I know that supermarkets sell Rolo Cookies and all.. but no offence to whoever bakes them, or makes the recipes etc, but I always think they’re really quite average. It’s because they don’t really put that many Rolos into each cookie, and I find them quite flat and pancake-like in all honesty. Like most of you I like a cookie packed full of delicious goodness, so I do that when I can.
I like being able to see the caramel ooze out of the cookies as they bake. However, packing each cookie with lots and lots and lots of Rolos does come with it’s risks… when you sandwich your cookies together too close before baking, this could become a sticky disaster so see my notes section on the recipe for the details.
Chocolate
Unfortunately, I have found that you can only put so many Rolos in a cookie before it either becomes wildly expensive or there is simply too much caramel for the dough to cope with. There is such a thing as too much ooze… occasionally. That’s why I add milk chocolate chips into the dough as well. They add extra gooeyness without overwhelming the cookie, and they help balance out the caramel beautifully.
The result is a soft, thick, chocolatey cookie that honestly feels like a bakery-style treat. I love stuffed cookies with a specific centre, but these don’t need one. With the amount of Rolos going on inside, they absolutely create their own caramel pockets without any extra effort.
Other flavours
This is the sort of recipe where you could alter the sweet to something else, but I can’t guarantee how they would come out. For example, Mars Bar cookies would be DELICIOUS, but because of the fudge bit, they might be a bit more exploding than the Rolos.. but it’s up to you. Either way, a delicious gooey cookie is where my heart lies, so I’m not complaining.
If you want to try this recipe as a traybake, you should look at my Rolo cookie bars because they are oh so YUMMY and always a popular choice. I’ve baked them so many times I can’t count, but to be honest… just cookies can be nice as well. If you are a fan of cookies, caramel, or chocolate… you will LOVE THESE. Have a go and find out for yourself.
Tips & tricks
- I didn’t freeze my Rolos as I wanted the caramel to ooze. If you don’t want it to ooze as much, its best to freeze the Rolos overnight so that they are solid.
- I used this cookie scoop for my cookies. It’s a 5cm one, so I just loaded a bit more into each cookie to make them larger.
- Be careful when these comes out of the oven as the caramel will be VERY HOT.
- These cookies will last up to five days, if not eaten already.
- I used chocolate chips rather than chunks of a chocolate bar for the other chocolate in the cookies so that there was better distribution of chocolate for each bite.
- This recipe was inspired by my Rolo cookie bars.
Rolo Cookies!
Ingredients
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 1 medium egg
- 1/2 tsp vanilla
- 200 g chocolate chips (I used milk)
- 225 g Rolos
Instructions
- Preheat the oven to 180ºc/160ºc fan, and line 2-3 large baking trays with parchment paper.
- In a bowl, whisk together the plain flour, bicarbonate of soda, salt, and cornflour. This just distributes all the ingredients evenly.
- Melt your butter carefully and then add to a bowl. Add the two sugars. Whisk for two minutes with an electric whisk (or three minutes by hand)
- Add in the egg and vanilla, and whisk again briefly to combine.
- Add in the dry ingredients and the chocolate chips, and beat until a cookie dough is formed.
- Add in the Rolos and combine the mixes - don't use an electric mixer for this bit as you don't want to break the Rolos up too much.
- Using a 5-6cm ice cream/cupcake/cookie scoop, scoop your mixture. The mixture can be larger than the scoop, but it gives you a general idea of how to make them consistently sized.
- I made 15 cookies out of mine, as I made them quite large. If there are any leftover chocolate chips or Rolos at the bottom of the bowl, press them into the top.
- You want to make sure there is only about 6 cookies for a 40cm long tray for example, so that when they spread in baking, they don't touch.
- Bake the cookies in the oven for 12-14 minutes, and then leave to cool on the tray for 15 minutes before transferring to a wire rack. Enjoy!
Notes
- I didn't freeze my Rolos as I wanted the caramel to ooze. If you don't want it to ooze as much, its best to freeze the Rolos overnight so that they are solid.
- I used this cookie scoop for my cookies. It's a 5cm one, so I just loaded a bit more into each cookie to make them larger.
- Be careful when these comes out of the oven as the caramel will be VERY HOT.
- These cookies will last up to five days, if not eaten already.
- I used chocolate chips rather than chunks of a chocolate bar for the other chocolate in the cookies so that there was better distribution of chocolate for each bite.
- This recipe was inspired by my Rolo cookie bars.
Please can you tell me how I would make the cookies thinner. The ones in the picture look a bit thick and cakey. Thanks.
Hi I was wondering if you could use caramel nibbles instead of rolos would that be the same or do you need to use rolos
Just baking these now but I’ve used a smaller scoop to get more from the mix
This recipes looks amazing! Could I replace the rolos for twix? Would the recipe work the same?
Hi Jane is the vanilla (vanilla essence)
Can’t wait to try all of your Rolo recipes
Thanks for sharing
HIya! I always use vanilla extract. Hope this helps! x
Hi Jane! I’ve made these a few times now but wanted them to look a bit fuller, more like a dome shape. Would I increase the flour for this ? To stop them spreading out too much
Hiya! Chill the cookie dough and then bake them at a higher heat, like my NYC Cookie recipes! Hope this helps! x
Hi Jane, I made these today with no substitutes and used a 5cm scoop but only managed to get 12 out of the mixture and I was struggling to cover the rolos with cookie dough. When the cookies were baked they were pretty flat and shapeless and all the caramel had oozed out. Any ideas where I may have gone wrong?
Hi Jane, can you make the cookies without an electric whisk?
Yes absolutely you can! Enjoy! x
Hi Jane.
I seem to be struggling to get light brown sugar and salt is there an alternative that I could use instead of brown sugar for example muscovado sugar?
Hi Jane,
Could I freeze the cookie dough mixture and then bake from frozen?
Thank you! x
Hiya! Yes you absolutely can! You can freeze from raw for up to 3 months. When baking from frozen, add on an extra 1-2 minutes. Hope this helps, team Jane x
Yes you can freeze the dough mixture I’ve done this many times and it doesn’t affect the end product at all
I made these for my nephew’s birthday and they went down a treat with the whole family! Do you think this recipe would work with Daim bars?
Hi Jane! If i wanted a rolo sat on top (such as with your kinder bueno cookies), would i freeze them as you suggest and just place them on top before going in the oven?
Or place them on top of the cookie straight out of the oven?
Thank you!xx
I would place a frozen one on, just after coming out of the oven – it will just explode in the oven if baked, and a frozen one after means it should still hold it’s shape!
Absolutely insane, the best cookie I’ve ever made myself!!:)